Sirloin and Chimichurri Sauce
1 lb sirloin steak
Chopped herbs-cilantro, parsley, basil
2 tbsp Olive oil
2 tbsp Rice wine vinegar
Salt and pepper
4 golden skinned potatoes
1.Bring steak to room temperature and season with salt, pepper and/or your favorite dry rub.
2.Put steak onto a hot Royal Oak Lump charcoal fire.
3.Mix together chopped herbs, chopped garlic, vinegar and olive oil. Serve over sliced steak.
1.Place potatoes directly into the hot Royal Oak Fire.
2.Check after 20 minutes. Potatoes should cook in 20-40 minutes.
3.Top with butter, sour cream and chopped charred garlic.